Submission
Submit your own article trough this form
Name:
Article Title:
Email:
File:
Review Process
Instructions for Authors
 

   
 
About us

Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara
   
 
Issues
The archive of articles

2018 Journal of Agroalimentary Processes and Technologies 2018, 24(4)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(3)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(2)
 
2018 Journal of Agroalimentary Processes and Technologies 2018, 24(1)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(4)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(3)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(2)
 
2017 Journal of Agroalimentary Processes and Technologies 2017, 23(1)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(4)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(3)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(2)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(1)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(4)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(3)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(2)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(1)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(4)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(3)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(2)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(1)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(4)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(3)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(2)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(1)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(4)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(3)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(2)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(1)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(4)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(3)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(2)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(1)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(4)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(3)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(2)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(1)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(4)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(3)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(2)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(1)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(2)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(1)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(2)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(1)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(2)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(1)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(2)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(1)
 
 
 
 

49 .   Research concerning the influence of heat treatments on physico chemical and rheological characteristics of pears

Authors: Dănuţ Mocanu, Mariana Iopşu, Elisabeta Botez, Oana Constantin, Oana Nistor, Doina Andronoiu

Volume 16, Issue 2;
Pages: 236-241;
ISSN:1453-1399, Agroprint;
ISSN (online):2068 9551



Abstract:

The objective of this research was to investigate how the texture of pears is affected during heat treatment. The following parameters were varied: temperature t = 70100 C and time τ = 520 minutes. During heat treatment pears were immersed in sugar syrup (two variants of sucrose source were used granulated sugar and brown sugar). The structure of heat treated pears was examined by stereomicroscope with digital camera. The dynamic viscosity was measured at 35, 45 and 55C with a rotary viscometer Brookfield LVDE with the objective of determining the influence of temperature on the rheological properties. A better firmness and a higher temperature in the center of the sample were observed for brown sugar syrup treated pears.

Keywords: pears, sugar syrup, heat treatments, microstructure, viscosity, rheological properties

PDF Version

 
 
   
Contact
Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara

Faculty of Food Processing Technology
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423 , Fax: +40-256-277326

Copyright © 2019 Journal of Agroalimentary Processes and Technologies                                                                                                                                  Web design by Royalty